Nutty and crunchy on the outside, perfectly pink in the middle — this seared tuna preparation ... before or after searing the tuna? It's best to coat the tuna steaks before they ever meet ...

This peppercorn-crusted tuna steak recipe isn't made with your average ... and coat it all over your tuna steaks. This works best when making seared tuna as the quick cooking time means the ...

Subtly sweet, tangy, herbal, and spicy, these soy and ginger-marinated tuna steaks pack a lot of flavor into a small package.

Choose a piece of tuna that's about 2.5cm (1in) thick. It has the best taste and texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked ...

Heat the skillet over a high flame and coat it lightly with oil. When the skillet is very hot, place the tuna fillets in it and sear them one side, then flip them over and sear the other side.

Heat the pan until really hot, then cook the tuna for about 1½ minutes each side so that it’s still slightly raw in the middle, like a rare steak. Serve the tuna with generous spoonfuls of the ...